I’m speaking of Gusto Madre, the new restaurant by master pizzaiolo Massimiliano Prete, who’s a little tired after this debut that was sold out since the first day.

This success, however, was to be expected. The Prete/Ciriaci team (the historic business partner of the pizzaiolo, joined in Torino by dining room manager Massimo Palumbo) has been working successfully for a few years now, thanks to two fine-tuned locations in Saluzzo, with Gusto Divino, and the other Gusto Madre in Alba.

Even in Torino the pizzeria is right in the centre: large windows overlook the restaurant with a cosy and well-designed setting, warm colours, bricked walls and long tables that can seat some 60 people.

Pizzas are Prete’s “usual”: fine dining recipes, unusual pairings with excellent raw materials, different types of dough - all tasty and easy to digest.

There’s Classica with “living” mother yeast, long fermentations and Petra flour made with 100% Italian stone-milled wheat: it is rich in fibres, so as to guarantee taste and wellbeing.

There’s Pizz'otto, a soft thick “cloud of wheat” pizza, whose dough enhances its flavour. It is served in 8 slices and is slightly friable on the outside and soft inside, a contrast that enhances the excellent ingredients.

Pala is Enrico Crippa’s favourite. He defined it as «a wisp of air» thanks to its lightness (soft and crispy dough in a pizza to be shared, some 50 cm long). 

Fa Croc®, Gabriele Bonci’s favourite, melts in your palate. It’s a new take on the classic Roman stuffed focaccia, made with a high dose of stone-milled flour and wheat germ, adding the aroma of toasted wheat.

Croccante, with high-hydration, mixed leavening and a long fermentation, allows to get a crispy and friable structure.

Finally, there’s Gusto Autentico: the hydrolysis starts the spontaneous fermentation without adding yeast so that the result stands out thanks to its intense, almost ancient and strong flavour.

There’s a special only available over the holidays: Pandolce made with a slice of panettone by Fabio Ciriaci. It is savoury and fried, served with some burrata from Gioia del Colle and lots of fennel salad with lemon balm surrounded by Pata Negra 100% Bellota. A nibble, so to speak.

Tania Mauri
source: http://www.identitagolose.it/news/view.php?id=68

Gusto Madre
Via Mazzini 31, Torino
tel. +39 393 5490883
Open daily, both for lunch and supper

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